Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken

from carlsbadcravings.com
245 min
6 servings

Ingredients

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup mild salsa ((medium if you like spicy))
  • 3-4 tablespoons brown sugar (**)
  • 1 4 oz. can mild diced green chilies
  • 1 14.5 oz. can fire roasted diced tomatoes, drained ((or regular))
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 tsp EACH ground cumin, garlic powder, onion powder
  • 1/2 tsp EACH smoked paprika, dry oregano, pepper
  • 1/2 teaspoon ground chipotle chili pepper ((optional for more heat))
  • 1 teaspoon liquid smoke
  • Hot sauce to taste

Directions

  1. 1

    Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

  2. 2

    Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.